Ginger Date Cake

Press, Volume CI, Issue 29783, 28 March 1962, Page 3

Ginger Date Cake

School term time usually means that we bake with one eye on the tea table and the other on the school lunch boxes. Here is a plain and simple cake with a flavour they love; a white date cake flavoured with ginger and iced with white icing. Ingredients: 3ozs butter

1 cup sugar 2 eggs 1 cup chopped dates 1J cups flour 1 rounded teaspoon baking powder i teaspoon salt 1 rounded teaspoon ■ground ginger i cup milk White lemon butter icing Method: Cream butter and sugar and beat in eggs, one at a time. Cut dates into small pieces and fold in. Sift flour, baking powder, ginger, salt and add, alternately with half a cup of milk. Turn into a well buttered and floured cake tin and bake at 400 degrees. Turn out and when cooled, top with lemon butter icing made by beating a walnut of butter, 1| cups icing sugar, 1 teaspoon lemon juice and hot water until smooth and creamy. Dust the top with coconut if desired.